Toasted Coconut Ice Cream

Sep 1

Sep1

Coconut question of the minute:

Can toasting coconut and steeping it in milk really make the ice cream difference? Can the darkened, crunchy and fragrant toasted coconut infuse the milk, á la cereal milk, and churn out the loveliest, coconutty-flavorful creamy spoon of ice cream? These are the questions that keep me up at night. Er, not really.

You may or may not have noticed but lately I’ve been REALLY into using something other than eggs to creamify my ice creams. Sweetened condensed milk and maple syrup have done tremendous jobs in this department, so I decided to experiment with sweetened condensed milk this time. I combined a few different ice cream recipe ideas: infusing milk with toasted coconut I culled from The Perfect Scoop, and using sweetened condensed milk and coconut I found online from a little bit of Googling. Actually it seems as though many Caribbean coconut ice cream recipes combine these very two ingredients: coconut milk and sweetened condensed milk! So I had faith in this little ice cream experiment.

The result? The loveliest, creamiest, smoothest texture and the most delicious fragrant-toasted-coconutty ice cream I’ve yet to make.

Come on back to your coconut milk party mixture. Strain mixture into a medium sized bowl, removing soggy toasted coconut.

Reheat coconut milk mixture in your medium pot. Slowly add the contents of one can of sweetened condensed milk and a pinch of salt until combined. Once combined, remove from heat, pour into bowl for chilling.

Chill mixture for 1 hour in freezer or 3-4 hours in fridge until well-chilled!

Pour into ice cream machine and churn it up for 25-30 minutes!

Scoop a lovely bunch of it into an ice cream bowl, top with toasted coconut and enjoy!

Note: texture will be quite soft (about the texture of soft serve ice cream). Scoop it into a container and harden it a bit in the freezer first before serving, or enjoy straight away.

It is actually extremely smooth and perfectly scoopable! Due to the high sugar content of the sweetened condensed milk. I am so excited about using it in more and more ice creams… it does make things quite sweet though but I intend to try halving the amount it once I get more time to experiment!

I think I read somewhere you like to use up the yolks after making so many buttercreams and such for the cupcakes. And this is exactly what I do when I make too many macarons! I know you like Momofuku (a la the cereal milk recipe) but thought you’d want to try his crack pie recipe, which requires 8 egg yolks. Not exactly ice cream related, I know.

hey jessjess! weird, i JUST went to that blog for the first time yesterday! and here’s another weird thing: just got the bon appetit with christina tosi and the recipe for crack pie and blueberry cream cookies!! i even bought dried blueberries for the occasion of making them! thanks for the link! :)

Intriguing and thank you for the interesting post! I have not tried the condensed milk idea for ice cream. I have to say I don’t like the flavor of condensed milk but assume that it is somehow masked here? The ice cream looks smooth and creamy though, as it should. Must give this a try. …Susan

Ice cream dessert,you have varieties at hand. Many the machines will include recipe book. Generally the difference in the ingredient preparation between the conventional ice cream and soft serve is then the milk content. Soft serve uses less the fat content and this can be achieved by the lessening the amount of milk into then the mix.